Unlike a lot of wheat rolls which are bone dry, these were a bit moist. Not very, but they weren't bricks either. They had a lot of herb flavor. I would have them again. We had them with Baked Potato Soup.
Herb and Onion Wheat Biscuits
The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
Yield: 10 servings (serving size: 1 biscuit)
Ingredients
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| Photo by: Becky Luigart-Stayner; Jen Rotenstreich |
1 cup chopped onion
3/4 cup fat-free milk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces
Preparation
Preheat oven to 425°.
Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
Nutritional Information
Calories: 119; Calories from fat: 31%; Fat: 4.1g; Saturated fat: 2.4g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.3g; Protein: 3.1g; Carbohydrate: 17.9g; Fiber: 1.3g; Cholesterol: 11mg; Iron: 1.1mg; Sodium: 227mg; Calcium: 73mg
Cooking Light NOVEMBER 2001
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